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Tommaso's

Fodorite Reviews

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Tommaso's Review

San Francisco's first wood-fired pizza oven was installed here in 1935 when the restaurant opened. The oven is still here, and the restaurant, with its coat hooks, boothlike dining nooks, and communal table running the length of the basement dining room, has changed little since those early days. The pizzas' delightfully chewy crusts, creamy mozzarella, and full-bodied house-made sauce have kept legions of happy eaters returning for decades. Pair one of the hearty pies with broccoli dressed in lemon juice and olive oil and a bottle of the house wine. There are also a variety of old-school pasta dishes (think: ravioli, spaghetti, manicotti), and baked chicken and veal dishes. If you have room—and you may not if you ordered a small pizza for yourself—keep with the classic theme and treat yourself to tiramisu.

    Restaurant Details

  • Reservations not accepted.
  • Closed Mon. No lunch.
Updated: 04-30-2013

Fodorite Reviews

Average Rating:  
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    The sins of a vegan

    I will probably be considered heretic for sybarite people when talking about this pizza restaurant, but I must confess the basil-flavored dough and multiple ingredients drive me crazy. This place is the best of the best in SF area for pizzas. Or at least this is in my modest opinion. They offer options for vegans too, but nothing tastes like the greasy pepperoni and cheese. Give it a chance; even if you are an “orthodox about pizzas”, you will not be disappointed. Bear in mind though that you will have to wait at least fifteen minutes in the line. The prices are between 8 dollars and 40 dollars per person including beverages. The lasagnas are awesome too.

    by ConnorCooperly1970, 10/17/12
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    Tommaso's Review

    Excellent pizza, my wife and I both tasted. We are picky. Have had pizza in numerous cities. They use whole milk mozzarella. Went there October of 2010.

    by Jimthepatriot, 10/19/10
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    SF Classic

    When I lved in San Francisco in the 70's Their sign read "Only wood burning pizza oven on the West Coast" and "same chinese chef for 35 years".Things have changed but their pies haven't. These thin crusted beauties set the standard that gourmet pizzerias aspire to achieve.

    by phall, 6/2/07

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